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Grilled veal chops with salsa are perfect for an informally elegant outdoor dinner party. The chops taste best grilled medium-rare. They have a tender, juicy texture that is well suited to many cooking techniques and sauces. Chefs love to pan sear them and finish them in a hot oven. Italian recipes often bread them. In a pinch, they can be simply broiled.

I like grilling either loin veal or rib veal chops. Loin veal chops have a T-shape bone and a large eye of the loin and the tenderloin. Rib veal chops are cut from the rib roast and are delicate and juicy. Either cut works nicely for this recipe. Marinating the chops adds even more flavor. Make sure to let them rest after they are cooked so the juices are redistributed throughout the chops.

In the colder months, complex mushroom sauces are a wonderful counterpoint to the veal's delicate flavor. In the summer, a lively summer salsa is the perfect complement to the mild veal flavor. In the recipe below, grilled squash, eggplant and corn are combined with ripe cherry tomatoes, herbs and balsamic vinegar for a lively burst of flavor. You can also serve this summer salsa with grilled chicken or fish.

To drink with this delicious dish, try a Sangiovese or a Pinot Noir.

Grilled Veal Chops with Grilled Summer Salsa

Serves 6

Summer Salsa:

2 medium zucchini, sliced lengthwise into 1/4-inch slices

2 small Japanese eggplant, sliced lengthwise into 1/4-inch slices

1/2 small red onion, cut into 1/4-inch slices, about 3 slices

1 ear fresh corn, husked

1 garlic clove, minced

2 cups red and yellow cherry tomatoes, finely diced

2 tablespoons olive oil

1 tablespoon balsamic vinegar

2 tablespoons finely chopped basil

2 tablespoons finely chopped parsley

Salt and freshly ground black pepper

Marinade:

3 tablespoons olive oil

2 tablespoons balsamic vinegar

1 shallot, finely chopped

1 garlic clove, minced

1 tablespoon finely chopped fresh thyme

Salt and freshly ground black pepper

6 veal loin chops or rib chops, (about 8-10 ounces each)

Large fresh basil leaves and thyme leaves, for garnish

1. Prepare the barbecue for medium-heat grilling. Place the zucchini, eggplant and red onion slices on the grill 3 inches from the flame and barbecue them for about 4 minutes per side or until slightly charred. Remove them from the grill, chop them very finely into 1/4-inch pieces, and place them in a medium mixing bowl.

2. Place the corn on the barbecue and grill it, turning the corn as it just begins to darken. Remove the corn from the grill, and when it is cool enough, shuck the corn kernels off with a sharp knife into the mixing bowl with the vegetables. Add the remaining ingredients for the relish and mix to combine. Taste for seasoning.

3. Combine the marinade ingredients a small mixing bowl and brush the veal chops with this mixture on each side.

4. Prepare the barbecue for medium-heat grilling or preheat the broiler, if necessary. Grill the veal about 3 inches from flame for 5-7 minutes on each side, depending on their size. The veal should be very pink inside.

5. To serve: Take the veal off the grill; place it on serving plates let rest for 5 to 10 minutes. Spoon a large dollop of the relish on each of the veal chops. Place the basil or thyme leaves on the plate for a garnish. Serve immediately.

Advance Preparation: This may be prepared 8 hours in advance through step 3. The veal chops and relish should be covered and refrigerated.

 

Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks (click here), including "Seriously Simple Holidays: Recipes and Ideas to Celebrate the Season," and also a James Beard award-winning radio show host.

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(c) 2010 Diane Rossen Worthington Recipes